A very nutritious and quick vegan lentil and chickpea salad recipe, which contains 4 servings that are high in protein and other nutrients. Both macronutrients and micronutrients are listed in the recipe as well. Enjoy 🙂
Ingredients:
(4 servings)
• Lentils: 400 grams / 14.1 ounces
• Spinach: 200 grams / 7 ounces
• Chickpeas: 400 grams / 14.1 ounces
• Cherry tomatoes: 250 grams / 8.8 ounces
• 2 diced carrots: ≈ 200 grams / 7 ounces
• 1 red onion: ≈ 120 grams / 4.2 ounces
• Seasoning:
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
½ tsp pepper
(Add more seasoning if preferred)
The nutrient content is based on uncooked ingredients. Different food brands, where the food comes from, cooking methods and more will affect the nutrient content and how well it gets absorbed by the body. Individuals also convert and absorb nutrients different (e.g. Vitamin A and the conversion your body makes of beta-Carotene, which is found in plants, to Retinol, which is found in animals and humans). The information should therefore be seen as very close estimates.
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